From Asparagus to Zucchini
6 or 7 medium Zucchini ¾ cup fresh grated Parmesan cheese
3 TBSP butter 4 tsp fresh marjoram or 1 tsp dried
1 small onion, chopped ¼ cup fresh parsley
1 large clove garlic, chopped salt and pepper to taste
1 cup seasoned breadcrumbs 2 eggs, beaten
Preheat oven to 375. (this can also be done on the grill). Wash zucchini, cut and discard ends and steam until just tender. Cool, split lengthwise, scoop out pulp (reserve), turn upside down and let drain. Mash pulp. Heat butter in skillet, add onion and garlic, and sauté until softened. Add squash pulp, breadcrumbs, ½ cup of cheese, herbs and seasonings. Add eggs and cook until mixture thickens. Stuff into zucchini shells, top with remaining cheese and place in a buttered casserole. Bake until browned, 20 to 25 minutes. Or, place on a hot grill, turn flame medium to low, close the lid and cook for 20 to 25 minutes. Serve hot or at room temperature.